Bechamel Sauce
Bechamel is a simple and basic sauce originating in Italy, but adopted in French cuisine, and is now known as one of the "mother" sauces. It is the base for a wide variety of sauces and soups in the culinary world.
The quantity of this recipe can easily be used for two or three different dishes. Using white pepper just helps keep it a purely white sauce. You can absolutely use black pepper, which is what I do quite often.
Check out my recipe, Cauliflower Bechamel, for a chance to test out using this sauce.
Bechamel Sauce
Bechamel is a simple and basic sauce originating in Italy, but adopted in French cuisine, and is now known as one of the "mother" sauces. It is the base for a wide variety of sauces and soups in the culinary world.
The quantity of this recipe can easily be used for two or three different dishes. Using white pepper just helps keep it a purely white sauce. You can absolutely use black pepper, which is what I do quite often.
Check out my recipe, Cauliflower Bechamel, for a chance to test out using this sauce.
Cooking Instructions
- 1
In a medium, heavy bottomed sauce pan melt butter over medium heat. Add flour and wisk until smooth. This is your "roux".
- 2
Continue cooking roux, wisking constantly, until it is a light golden/sandy color. Usually about 6-7 minutes.
- 3
Add milk to roux 1 cup at a time. Wisking continuously through each addition until completely smooth. Bring sauce to a boil. Cook 10 minutes wisking constantly to prevent scorching, sticking, or clumping.
- 4
Remove from heat. Stir in 1 tsp salt, pepper, and nutmeg. Taste and add additional salt as desired up to 2 tsp. Set aside until ready for use.
- 5
Leftovers can be stored in an airtight container for a couple days. I've never tried freezing it so not sure if it freezes well or not.
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